Jamie Oliver No Bake Raspberry and White Chocolate Cheesecake
Jamie Oliver No-Bake Raspberry and White Chocolate Cheesecake is a rich and creamy dessert featuring a biscuit base, a white chocolate and cream cheese filling, and a topping of fresh raspberries. This cheesecake is easy to prepare as it doesn’t require any baking, making it a perfect make-ahead dessert that sets in the fridge.
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Dessert
- Method: No-bake
- Cuisine: British
Ingredients
Scale
For the Base:
- 200g (7 oz) digestive biscuits, crushed: These form the crunchy base of the cheesecake.
- 100g (3.5 oz) unsalted butter, melted: Binds the biscuit crumbs together to create a firm base.
For the Filling:
- 300g (10.5 oz) white chocolate, chopped: Adds sweetness and richness to the filling.
- 400g (14 oz) full-fat cream cheese, softened: The main ingredient for the creamy cheesecake filling.
- 100g (3.5 oz) icing sugar: Sweetens the filling and balances the tartness of the raspberries.
- 300ml (10.1 fl oz) double cream: Whipped to add lightness and creaminess to the filling.
- 1 tsp vanilla extract: Adds a subtle vanilla note to complement the white chocolate.
For the Topping:
- 200g (7 oz) fresh raspberries: Provides a tart contrast to the sweet filling.
- White chocolate shavings (optional): Add an extra layer of white chocolate flavor and decorative appeal.
Instructions
For the Base:
- Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until fully combined.
- Form the Crust: Press the biscuit mixture firmly into the base of a 9-inch springform cake tin, ensuring an even layer. Place the tin in the fridge to chill while you prepare the filling.
For the Filling:
- Melt the White Chocolate: In a heatproof bowl, melt the white chocolate over a saucepan of simmering water, stirring occasionally until smooth. Remove from the heat and let it cool slightly.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and icing sugar together until smooth and creamy.
- Combine the Ingredients: Stir the melted white chocolate into the cream cheese mixture until fully incorporated.
- Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the white chocolate and cream cheese mixture until well combined.
- Assemble the Cheesecake: Pour the white chocolate cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top for a neat finish.
- Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or overnight, until fully set.
For the Topping:
- Add the Raspberries: Once the cheesecake is set, arrange the fresh raspberries on top of the cheesecake in an even layer.
- Optional Decoration: If desired, sprinkle white chocolate shavings over the top for an extra touch of elegance.